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Creative ways with Forest Mushrooms

Creative ways with  Forest Mushrooms

Sauces

Fry mushrooms in a pan with butter and olive oil until brown. Season well, add some cider and fresh thyme sprigs, bubble until the mixture has reduced to a thick sauce. Serve on toasted sourdough bread topped with a poached egg.

Duxelles

Duxelles is the dark mushroom layer of a Beef Wellington, but it also makes a great starter. Fry mushrooms in olive oil with a finely chopped shallot and a handful of finely chopped tarragon until the moisture from the mushrooms has evaporated. Spoon onto slices of toasted brioche.

Stuffing

Finely chop mushrooms, add sauteed onions, chopped hazelnuts, breadcrumbs, fresh parsley and egg to bind for a delicious stuffing for meat.

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